The BEST Chocolate Chip Cookies…ever

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My very first post included 2 cookie recipes, one great recipe and a mediocre chocolate chip cookie recipe.  Bernie loves chocolate chip cookies, so I make those for him every so often.  I have tried a new recipe each time because I hadn’t found the one.  Well, that search has definitely ended.  These are hands down the BEST chocolate chip cookies I have ever tasted, Bernie says they are even better than store-bought.  They are crispy on the outside, soft on the inside and full of chocolatey goodness.  Don’t make these if you plan on eating just one – it won’t happen.

My Best Chocolate Chip Cookies, from Baking From My Home to Yours by Dorie Greenspan

Ingredients

2 cups all-purpose whole-wheat pastry flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks unsalted butter Smart Balance 50/50 blend at room temperature
2/3 1 cup brown sugar, packed
1 2/3 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs egg whites or 6 tablespoons liquid egg whites
2 cups chocolate chips
1 cup finely chopped walnuts or pecans

Directions

Center a rack in oven and preheat the oven to 375 degrees F.  Line baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth.  Add the sugars and beat for another 2 minutes or so, until well blended.  Beat in the vanilla.  Add the egg whites one at a time, beating for one minute after each goes in.  Reduce the mixer speed to low and add the dry ingredients into 3 portions, mixing only until each addition is incorporated.  On low-speed, or by hand with a rubber spatula, mix in the chocolate (and nuts if desired).

Spoon the dough by slightly rounded tablespoons onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be  a little soft in the middle, and that’s just fine.  Pull the sheet from the oven and allow the cookies to rest for 1 minutes, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

Enjoy with a tall glass of milk!!

Makes about 45 cookies

= success

 

No nutrition information for this one.  Considering I ate more cookies than I care to share, I don’t want to know.

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